Sour Cream Scones

Scones for breakfast, or afternoon tea,

are a classic celebration of British cooking.

The source of the scone is lost in the mists of time,

but was believed to be of Scots, or Celtic origin.

The Scots baked a quick bread of unleavened oats on a griddle,

probably about the size of a medium sized plate.

The circular loaf was cut into triangular quadrants for serving.

This bread may also be called a bannock, and the quadrants, scones.

Today this delicacy is usually made from wheat flour.

Individual scones are cut from the dough to make small cakes,

which are oven baked.

.

Ingredients:
500ml flour

20ml baking powder
2ml salt
300ml sour cream
60ml full cream milk
extra flour for dusting
extra milk for brushing

Method:

Preheat the oven to 220C.

Place flour and salt in a large mixing bowl and make a well in the centre. Stir in sour cream and milk to form a soft dough.

Knead lightly on a floured surface until just smooth. Pat out to 2cm thickness on a floured surface and cut into rounds with a floured 4-5cm scone cutter, taking care not to twist as you cut.

Place on an oven tray and brush only the tops with milk. Bake in the upper half of the oven for 10-12 minutes or until puffed and golden brown.

Serve with strawberry jam and sour or clotted cream.